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Bacon and Beef Tenderloin by: Freshmarke




Source of Recipe


KSL
Bacon and Beef Tenderloin

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/33/2010/12/22/06/54/ca2e5f135946d298321d4df94f83dc5c.30d0282d-e6f1-4b40-a70e-b65153b51686_400x300.jpg

by: Freshmarketstores.com

2 lb. beef tenderloin roast
Fresh garlic to taste
Salt and pepper to taste
1 cup Italian-flavored breadcrumbs
¼ cup grated Parmigiano-Reggiano
½ cup chopped fresh herbs
2 Tbsp. creamy horseradish
1 Tbsp. vegetable oil
6 slices of BAR-S bacon

Pre-heat oven to 425 degrees.
Using small knife, make 1 inch deep slices into top and sides of roast. Insert garlic cloves. Salt and pepper outside and place tenderloin on rack in a shallow roasting pan.
For crust, mix breadcrumbs, cheese, herbs, horseradish and oil together. Press onto top and sides of roast. Wrap bacon around tenderloin tucking ends under as you go. Insert meat thermometer into thickest part of meat and roast, uncovered, until temperature reads 140 degrees for medium-rare. Remove from oven and tent with foil for about 15 minutes…temperature should rise about 5 degrees.